Creamy Keto Avocado Cheesecake with Pistachio-Almond Crust!
Ingredients for the Pistachio-Almond Crust:
- 3/4 cup almond flour
- 3/4 cup pistachio flour (finely ground pistachios)
- 1/4 cup powdered erythritol or any keto-friendly sweetener of your choice
- 1/4 cup unsalted butter, melted
Instructions for the Pistachio-Almond Crust:
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine almond flour, pistachio flour, powdered sweetener, and melted butter. Mix well until the mixture resembles wet sand.
3. Press the pistachio-almond mixture into the bottom of a greased 8-inch (20cm) springform pan, spreading it out evenly.
4. Bake the crust in the preheated oven for 10-12 minutes, or until it turns lightly golden. Remove from the oven and let it cool.
Ingredients for the Keto Avocado Cheesecake Filling:
- 3 ripe avocados
- 16 oz (450g) cream cheese, softened
- 1/2 cup (120ml) heavy cream
- 1/2 cup (120g) powdered erythritol or any keto-friendly sweetener of your choice
- 1 tsp vanilla extract
- Juice of 1 lemon
- Optional: a pinch of salt for flavor
Instructions for the Keto Avocado Cheesecake Filling:
1. Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor.
2. Add the softened cream cheese, heavy cream, powdered sweetener, vanilla extract, and lemon juice to the blender.
3. Blend all the ingredients until smooth and creamy, ensuring there are no avocado chunks.
4. Taste the mixture and add a pinch of salt if desired for additional flavor.
Assembling the Keto Avocado Cheesecake:
1. Pour the avocado cheesecake filling onto the cooled pistachio-almond crust in the springform pan.
2. Smooth out the top with a spatula to create an even layer.
3. Place the cheesecake in the refrigerator and let it chill for at least 4-6 hours, or preferably overnight, to firm up.
Optional Topping:
You can add a topping of your choice, such as whipped cream, sliced avocados, or fresh berries before serving.
Congratulations, you've now mastered the art of creating a delectable and healthy Keto Avocado Cheesecake with Pistachio-Almond Crust! This creamy dessert not only caters to your sweet tooth but also keeps you firmly on track with your keto goals. The combination of pistachios and almonds adds a delightful nutty twist to the classic cheesecake, making it a standout treat for any occasion.
How Many Carbs Are in a Piece of Keto Avocado Cheesecake?
When following a ketogenic diet, keeping track of carb intake is essential. You'll be delighted to know that a piece of this Keto Avocado Cheesecake with Pistachio-Almond Crust is remarkably low in carbs. On average, one slice of this creamy delight contains approximately 5-6 grams of net carbs. With such a low carb count, you can enjoy this guilt-free treat without worrying about jeopardizing your ketosis state.
How Do I Store Keto Avocado Cheesecake?
If you manage to resist devouring the entire cheesecake in one sitting, storing it properly is key to maintaining its freshness. Once your Keto Avocado Cheesecake is fully chilled and set in the refrigerator, follow these steps for storage:
1. Cover the springform pan: If there are any leftovers, cover the top of the springform pan with plastic wrap or aluminum foil to prevent any unwanted flavors from being absorbed.
2. Store in the refrigerator: Place the covered springform pan back in the refrigerator. The cheesecake will stay fresh for up to 4-5 days.
3. Consider portioning: If you prefer, you can slice the cheesecake into individual portions and store them in airtight containers for easy grab-and-go treats.
Note on Crust Substitution
While the pistachio-almond crust adds a delightful nutty flavor to this keto cheesecake, we understand that some may have allergies or prefer different flavors. If you need to substitute the crust, you can try the following alternatives:
- Almond Crust: If you want to simplify the crust, you can use almond flour alone as the base. Follow the same instructions for the crust, replacing pistachio flour with additional almond flour.
- Pecan Crust: For a different nutty twist, use finely ground pecans instead of pistachios in the crust. The buttery pecans will complement the avocado filling beautifully.
- Coconut Crust: If you're a fan of coconut, mix shredded unsweetened coconut with almond flour to create a tropical-inspired crust.
Remember to adjust the quantities of the ingredients accordingly to maintain the right texture and consistency.
Now that you have all the information you need, go ahead and whip up this delectable Keto Avocado Cheesecake with Pistachio-Almond Crust! Enjoy your guilt-free indulgence while staying true to your keto lifestyle.
Feel free to visit our Page Keto Kitchen for more delicious keto recipes and inspiration.
For a visual demonstration of how to make this recipe, check out our YouTube channel .
If you're interested in more keto-friendly recipes or want some guidance on how to follow a ketogenic diet, feel free to reach out to me for personalized nutrition advice.
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